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Late night cooking: Okonomi style corn fritters & Gyunyu Purin

Wednesday, May 19, 2010 - 2:01 pm     English  |  日本語

Would you like some fritters? Yes? Cool, I’ll make some, let’s eat!
Despite it’s 1am.

Oh corn fritters. They are so simple yet can be such a satisfying dish, especially for some lazy weekend brunch. I love ones at Bill’s, and I always have a huge debate in my head – “Corn fritters or Ricotta pancake.” What makes me realise every single time is that using fresh ingredients definitely impacts on how the dish would turn out. Nothing wrong with using canned food for cooing, but when it comes to corn fritters, I must use fresh corns.

So tonight (yes, tonight), my brain protested its mental hunger and proposed “Corn fritters or no sleep.” The only rational thing to do is to accept its demand and get some sleep in return. You know, I’m a rational civilised adult after all. ;p As I was quite hungry, I also added a tin of tuna to my usual corn fritter ingredients.

Recipe adapted from Bill Granger‘s corn fritter on LifeStyle Food. I’ve also added some tuna flakes – which by the way made the fritters look more like an Okonomiyaki.


So why not finish them with oh-so-yummy Japanese Mayo like an okonomiyaki.


For the side, sliced granny smith apple (left over from previous apple hamburg steak) tossed with sea salt, balsamic vinegar and olive oil.

And don’t forget a dessert.
When I was in college back in Japan (btw, I’ve spent my freshman year in Japan.), I was totally addicted to 森永牛乳プリン (Morinaga Milk Pudding) that was sold in the college cafeteria. My friends used to spot me there secretly buying out all of the puddings before they’d sell out. What’s so good about it is that it’s got such a simple and silky smooth sweetness that almost brings back some childhood memories, like some homemade dessert.


Soy milk, double cream and condensed milk mixed in 4:1:1 ratio, Gelatine + Agar, Vanilla extract, that’s it! Again, I don’t measure ingredients, go with the flow and adjust as you like. It tastes great as is, but adding some Japaneseness to it with Azuki (Sweet red bean) sauce is definitely a plus. And some whipped cream.


You can simply use gelatine or agar only, but the combination will create smooth, soft and wobbly yet firm enough texture. If you want to make it much richer, just use whole milk instead of soy milk. I chose soy milk simply because I like it.

My brain and stomach satisfied, and that’s when my bed time is.



Discussion

8 comments for “Late night cooking: Okonomi style corn fritters & Gyunyu Purin”

  1. i expect to see some of the chocolate when you get back into the office.

    thanksyou :)

    Posted by Xerxes | May 19, 2010, 2:45 pm
  2. HOORAY for Yas’ midnight kitchen! I like this fusion u got going on here

    Posted by FFichiban | May 19, 2010, 2:51 pm
  3. YAY the 1am kitchen is open again! Hehe I love the way you okonomiyaki-fied it! :D

    Posted by Lorraine @ Not Quite Nigella | May 19, 2010, 3:38 pm
  4. yum i love okinomiyaki but i love corn even more :)

    i always get a large cup of buttered/lemon corn from those stands that you can find at some westfields

    Posted by betty | May 21, 2010, 9:07 am
  5. So the milk pudding is kinda like a pannacotta if anything?? If so, sounds freaking awesome! I love pannacotta so might give this a try as it sounds easy. How long does it take to set and how much gelatin + agar would you add?

    Posted by Phuoc'n Delicious | May 21, 2010, 4:00 pm
  6. morinaga milk puddings are delicious! but milk puddings in general are irresistible. especially the ones that come in miniature sized glass milk bottles with the plastic caps. it’s funny how such a simple concoction of milk, sugar and gelatin can be so wonderfully attractive and unforgettable.

    Posted by yygall | May 21, 2010, 11:47 pm
  7. Diggin the apple salad yo. Can’t get enough of corn fritters!

    Posted by Adrian @ Food Rehab | May 24, 2010, 12:15 pm
  8. I feel I should be surprised that you can pull of such a dish, at 1am no less. However, going by your track record, I shouldn’t be.

    Japanese mayo is my favourite pre-prepped mayo. Absolutely love it! :)

    Posted by Simon @ the heart of food | June 2, 2010, 3:43 pm

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